ORANGE CHICKEN ON COUSCOUS

its simple and easy recipe , its so delicious, shred the chicken and merge the couscous and orange to get super fresh meal

                                                 Prep 10 mins Cooking time 15

Ingredients

• 1 medium fennel bulb with stalks
• 2 teaspoons olive oil
• 8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup per chopped onion
• 1 carrot, cut into 1/4-inch-thick slices
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper (optional)
• 1/3 cup orange juice
• 10 pitted kalamata olives, quartered
• 1 (14.5-ounce) can unsalted diced tomatoes, drained
• 1 1/4 cups water
• 1 cup whole-wheat couscous

Method

step 1 Trim tough outer leaves from fennel, mince feathery fronds to measure

           tablespoons

step 2  Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core

            Vertically slice fennel bulb.

step 3  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.

           Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 5 minutes

            on each side or until  well browned.Transfer chicken to a plate

step 4  Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and

           red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes.

          Increase heat to high, and bring to a boil. Add chicken and accumulated juices to 

           pan. Reduce heat to medium, and cook 20 minutes or until chicken is done

step 5   Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous ,

            cover. Remove from heat , let stand 5 minutes. Fluff with a fork.

step 6   Serve chicken and vegetables over couscous. Top with fennel fronds.